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Each serving contains

Energy

Fat

Saturates

Sugars

Salt

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 21cm (8in) diameter bundt or ring tin. Put the cocoa in a bowl and add 200ml (7fl oz) boiling water and stir until smooth. In a separate bowl, sieve the flour with the baking powder and sugar. Add the eggs, vanilla and butter to the cocoa mixture and beat for 1 min using an electric whisk.

Gradually add the egg mixture to the flour mix, whisking well after each addition. Pour the mixture into the greased tin and bake for 45-50 mins. Let it cool in the tin for 10 mins, then turn out onto a cooling rack.

To make the caramel, melt the butter, brown sugar, caster sugar and golden syrup in a heavy-based pan. Simmer gently for 5 mins stirring now and then. Pour over the cream, add the salt and stir well. Simmer for 1 min more, then set aside to cool.

To make the curls, melt the two chocolates separately and pour into separate baking trays in a thin layer. Chill in the fridge for 10 mins. Once hard, drag the blade of a large knife along the chocolate to scrape up a thin curled layer. Chill until needed.

To serve, pour the caramel over the cooled cake and sprinkle with the chocolate curls and almonds.